Double Chocolate Baked Donuts

Ingredients

• ½ cup butter, softened
• ⅔ cup brown or coconut sugar
• ⅓ cup buttermilk
• 1 cup nonfat plain greek yogurt
• ½ tsp salt
• 1 cup shredded zucchini
• 2 tsp. cinnamon
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• 2 cup whole wheat, unbleached all purpose flour or gluten free flour
• ½ cup. cocoa powder
• ½ cup. miniature chocolate chips
To make the glaze:
• 2 tablespoons melted butter or 2 tablespoons oil (melted coconut oil works fine too)
• 2 tablespoons unsweetened cocoa
• 2 tablespoons hot water
• 1 cup confectioners' sugar
• ½ teaspoon vanilla

Instructions

To make the donuts:
1. Preheat oven to 350 degrees. Lightly grease a donut pan and set aside.
2. In a bowl of the mixer, cream together the butter and sugar on medium speed until light and fluffy. (Approximately 2-3 minutes).
3. Turn the mixer to low and add in the buttermilk, yogurt, salt and zucchini, stirring until smooth. Add the cinnamon, baking powder, baking soda, flour and cocoa powder, continuing to stir until well combined. Turn off mixer, fold in the chocolate chips.
4. Pour the batter into a Ziploc bag. Snip off the corner of the Ziploc bag and squeeze donut batter into each donut mold, filling about ⅔ of the way full. Bake at 350 degrees for 13-16 minutes.
5. Remove the donuts from the oven and allow to sit for several minutes in the pan before moving to a wire rack to finish cooling completely. Frost when cooled.
To make the glaze:
6. Mix together ingredients in a bowl. Stir until smooth. Add additional hot water (1-2 teaspoons at a time) to thin if needed. As sauce cools it will begin to thicken. To keep at the same consistency you may need to add in an additional 1-2 teaspoons of water at a time to thin and keep in it's original form. Dip the tops of each donut in the glaze, then set back on the cooling rack to harden.